shaved carrot salad with orange, pomegranate and mint

plateThere’s something about the end of another year that makes one strangely contemplative. Whilst I’m not one to make New Year’s Resolutions, I generally follow the loose aim to try to ‘be better’ as the clock ticks over to January 1.

A better wife; strong, gentle and wise. An efficient worker and homemaker. A better daughter (this one has spanned decades), generous and loyal. A better friend and sister, regardless of time and frustration. A clear representative of my faith. Just generally better than the year before.

Better. 

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Despite realising the folly of setting broad, inchoate goals (less added value, inexorable failure) the ‘reset’ has been somewhat subconscious. I mean, I don’t spend each December 31 meditating upon my failures (okay, well maybe I do to a certain degree), selecting ‘states of betterment’ whilst sitting in the lotus position.

It just happens, like a subtle alarm, the benefit of which is urgency for positive change.
ribbonsSo, on January 1 2016 at 12:59, I’m sitting under the air conditioner with a cup of steaming herbal tea (current temperature is currently 35 degrees C / 95 degrees F but I’m English and tea solves everything). I’m contemplating effective change, clearer goals and less self-depreciation, as adherence to old patterns would cast me as either a fool or a lemming.

Short term goals seem like a good idea. Achievable, smart and time limited. Michael Hyatt seems to think it’s a good idea to write them down, so I’m factoring in some blogosphere accountability (a strange concept indeed) and capping the number at three.

Goal one for this year is to secure a job (preferably) before the end of January. Being unemployed is liberating but also disconcerting in the worst of ways; I’m continually counting pennies with mounting portions of nervous energy. Please don’t be concerned regarding my self esteem or resilience. My contract ended due to economic circumstances within my organisation, not due to individual performance (golly gosh, I think I’d avoid sharing that on the internet. Please know I’m ok!). However, I’ve explained in previous blog posts that I’m a terrible overthinker and free time leads to unconstrained pondering at all times of the day (or night).

I need purpose for my cognition, posthaste.

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That leads me to goal two, interim creative projects. I’m going to use my free time (and aforementioned cognition) productively whilst waiting for the right employment door to open. I’m not going to sweat the small stuff, I’m going to exercise a little grace and appreciate each moment as it comes. It’s not exactly an epiphany, but I’m gradually realising that each juncture should be appreciated and utilised, whether it be for breathing space, rest or creativity. However long I’m waiting for a passing train.

Last but not least, goal three: finding a way to reconnect with Church. This is a rather personal goal that may only make sense to those of you who follow a congregational faith. If you’re a Christian, you’re probably familiar with dialogues surrounding Church (and organised religion in general).

I struggle with Church. I find it hard to attend one. But I know that I need to.

pombetterAnyway, as the photographs suggest, I’m posting a recipe today. Something fresh, light and healthy, perfect for hot days and balmy Summer nights. It’s a new favourite on our seasonal menu, mostly due to the innate adaptability of the recipe. Extra hungry? Add protein. Feeling exotic? How about adding some coriander and chopped red chilli?

Just use the basic dressing and carrot ribbons, then follow the core principles below:

  1. freshness – soft herbs like parsley, mint and coriander and/or fresh leaves e.g. some torn baby spinach, rocket, beet leaves or chard
  2. fruit – switch up the pomegranate for some raisins or dried cranberries soaked in the orange juice, add in some grated or slivered apple (perhaps with some chopped celery and walnuts, such a good combination), substitute mandarin for the orange
  3. crunch – substitute the almonds for some toasted, crumbled walnuts or pecans, even some toasted pumpkin or sunflower seeds.
  4. optional added protein (for the extra hungry) – if you’d like to fill out the salad for a healthy light meal, I’ve added a few of my favourite protein-packed ‘extras’ below (under ‘optional add ins’).

As always, thanks to all of you for being not only readers, but friends across the seas. Wishing you a beautiful, blessed and memorable start to 2016!

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Shaved Carrot Salad with Orange, Pomegranate and Mint

Serves 4 as a side dish, 2 as a light meal

  • 2 large carrots, washed and peeled
  • 2 spring onions (green shallots), topped and tailed, thinly sliced
  • 1/4 cup flaked almonds, toasted
  • 1/2 cup pomegranate arils
  • a good handful of washed mint leaves, coarsely chopped
  • 1 navel orange, segmented (squeeze the juice from the leftover pulp into the dressing – 1 got about 50mL)
  • a good plug of extra virgin olive oil, about 50mL
  • 2 tbsp (30mL) good quality white wine vinegar
  • sea salt and cracked black pepper
  • a squeeze of honey, to taste (use maple syrup for a vegan alternative)
  • optional, protein-packed add ins: good quality crumbled feta (about 100g will do), Italian canned tuna, rinsed cooked brown lentils, 1 cup cooked quinoa

Using a vegetable peeler, shave long thin strips off each carrot in a lengthwise rotation. Discard the hard centre and stem. Place shaved carrot into a medium bowl with the pomegranate arils, sliced spring onions, orange segments and mint (reserve some pomegranate arils and mint leaves to garnish later. Add in any optional tuna, quinoa, beans, lentils or feta (reserve some crumbled feta for garnish).

In a jug or bowl, whisk together the orange juice, extra virgin olive oil, white wine vinegar and a little honey or maple syrup. Taste, season and adjust sweetness as required.

Pour the dressing over the salad. Mix well, cover and refrigerate for 10 minutes for the flavours to develop. Remove from the refrigerator and gently mix through half of the toasted almonds, reserving the rest for garnish. Use tongs to transfer the salad to a serving platter, allowing excess dressing to drain back into the bowl.

Garnish with reserved pomegranate, mint, toasted almonds, feta (if using) and a grind of black pepper.

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